After scouring the internet for a non-creamcheesy,non-heavy buttery baked potato recipe, I decide that it was time to go back to Susie Fishbein‘s recipes. I made these baked potatoes for a big dairy dinner last year on the Holidays, and it was a great hit.

Please adjust quantities for the amount of people you are serving.

Ingredients for this Kosher Recipe

3 large russet poatoes

olive oil

1 cup broccolli florets

1/2 cup shredded Cheddar cheese

2 tsp potato starch

2 tsp milk

1/2 tsp sea salt

Directions for creating this Kosher Recipe

]Preheat oven to 400 degrees F.

Scrub and dry each potato and cut a large X into the top of each potato.